Wednesday, 11 February 2015

Curried Pumpkin soup

This soup is a real hearty winter warmer like getting a warm cuddle in your belly (it really is) There's nothing better than a nice warm bowl of soup when you're feeling a bit under the weather and need a pick me up.I had a Butternut squash that needed using up so I thought I'd cheer myself up with this yummy bowl of goodness :) It's so easy and tasty and most of all it's healthy :) Give it a try.Ingredients:

2 cups of pumpkin puree (butternut squash)1 stick of celery dicedHalf a yellow onion diced1 clove of garlic minced1 medium sized carrot slicedGround black pepper as neededHimalayan salt as needed1/2 tsp of Curry powdersprig of thyme2 and 1/2 cups of waterOlive Oil (drizzle)Dollop of fat free yogurtMethod and preparation:Add a drizzle of olive oil to a large pan and heat gently.Add the onion and garlic and saute for a few minutes until the onion is soft.Now add the celery and carrots and give it a stir.Add in the pumpkin puree and add all the seasonings along with the water.Bring the soup to a boil and turn the heat down and let it simmer for 20 minutes with the lid on but leaving a slight gap.Stir occasionally so that it doesn't stick or burn.After the 20 minutes is up taste for seasoning and adjust to your liking.Now either use a jug blender or stick blender to puree the soup to the consistency of your liking or serve it as it is (chunky) I pureed mine with a stick blender.Put it back on the heat to warm it up for a minute or two and serve in a bowl with a dollop of fat free Greek yogurt .Servings : 2Notes: I wanted this to be a healthy recipe , that's why I haven't used a stock in my soup as it contains too much sodium and adds to the calories. Water did the job perfectly as the seasoning gave it enough flavour.I also used Himalayan salt as it is extremely healthy for you, tastes better and has no calories :)I also used fat free yogurt in place of cream/creme fraiche.try it out and let me know what you think :)Enjoy and happy cooking.